• 3 1/2 dl rolled oats (about 1,5 cup)
  • 1 dl flax seeds (0,4 cup)

  • 1 1/2 dl sunflower seeds (0,6 cup)

  • 1/2-1 dl pumpkin seeds (0,2-0,4 cup)

  • 1 1/2 dl sesame seeds (tahini) (0,2 cup)

  • 1 tbs Himalayan salt

  • 1 1/2 tbsp olive oil

  • 4 tbsp chia seeds

You can also put things like for example juice pulp, cumin seeds and walnuts in the mixture

Put all ingredients in a bowl. Pour 4-5 dl hot water on top of it all and stir a little bit. Then let it set – and get gooey – for a few minutes before you pour everything onto a parchment paper. Put another parchment paper on top of the mixture and then use a baking roller to make the dough/mixture even and thin. The thinner the better – but just know the crackers will also break more easily.

Note: Instead of pouring hot water on top of everything you can use cold water (just let it sit a bit longer) OR you can put the rolled oats in a pot and boil them for a minute (or less) together with 4-5 dl water before mixing it with the rest. You will need two baking sheets to spread all of the mixture. Put in oven at 150 degrees C  (302 degrees F) for about 20 minutes. Watch it carefully since the crackers easily burn. Try putting your finger on top of it. When it is hard it is done.